Two brothers who attended Ross School, Daniel Bennett, Grades 9–12 (2000–2004), and Evan Bennett, Grades 8–12 (2002–2007), have become successful restaurateurs with three popular restaurants under their belts: MIMI, BABS, both in Manhattan and DOUBLES, located in Amagansett Square. They also recently acquired a local institution, The Springs General Store.
MIMI, which opened in 2015, has been featured in over 50 publications and received accolades, including being named one of the 12 Best New Restaurants in the USA by GQ in 2015. The restaurant was also awarded three stars in New York Magazine, was a Critic's Pick in The New York Times, and was reviewed by The New Yorker, Food and Wine, The Infatuation, and more. Their other Manhattan restaurant, BABS, which opened in 2019, has also received high praise. It was awarded 2.5 stars in The New York Times with a Critic's Pick and received favorable reviews in the same publications mentioned above.
Daniel and Evan's most recent venture, DOUBLES, opened in 2021, and it is a childhood dream come to life, one that was directly the result of their Field Academy experiences. Daniel said, “We went on a Field Academy trip to film a surf documentary in Barbados, which is where we learned about Chefette, a chain that specializes in Caribbean classics, most notably the roti, which is an Indian flatbread that commonly is wrapped around chicken and potato to form a burrito-like product. After returning, we thought it would be a great idea to call Chefette and see if they wanted to partner with us and open something up out east. Chefette ultimately declined and said they had no interest in leaving the islands of Barbados, Trinidad, and Tobago but thanked us for our interest. From then on, we often dreamt of opening a roti place somewhere out here. When our friend Max Lerner, owner of Amagansett Square, reached out to us to let us know he had a space available, we jumped at the chance."
Daniel Bennett's latest venture, Doubles, in Amagansett Square.
Doubles will be one year old in July, and we made it through our first winter! Something I always knew would be difficult out here in the off-season, and it didn’t disappoint. However, it's been a lifelong dream to do this concept in this space, so I have zero complaints. Just happy to be here.”
Daniel pointed to Ross School’s interdisciplinary program and sustainability-focused curriculum as influencing his approach to the restaurant industry. "The interdisciplinary approach at Ross helped me develop a way of thinking that is not just focused on one area," he explains. "I learned how to think about different perspectives and how they can all come together to create something amazing." This approach is evident in the way Daniel and Evan run their restaurants. They incorporate a wide range of influences and techniques, creating menus that are both eclectic and cohesive. "Ross gave me the tools I needed to succeed in the restaurant industry," he says. "It taught me how to think creatively and approach problems from different angles…Ross was always ahead of its time. We learned about organic farming, nutrition, and sustainability before they were trendy topics."
While at Ross, Daniel explored a wide range of interests, including Jazz Band from 2001-2004 with Hal McKusick, who became a close friend and mentor. “Being a ‘Jazz nerd’ now, partially because of Hal, it has become clear how lucky I was to hang out with this guy and hear his stories. He got to play with everyone. EVERYONE! Lester Young, Miles, Herbie, Bill Evans, Joe Pass, Duke Ellington. You can’t find a big name in jazz that Hal isn’t on a recording with.” Wushu was another incredible experience for Bennett, as he was taught by Coach Wai-Chi. “She taught me tenacity, and watching her shape students and inspire them was extremely impressive. I witnessed her change the lives of at least six students in my class alone, and I think many people would mention her as a one-of-a-kind mentor.” His philosophy classes with Dr. Ken Sacks “inspired me to be a philosophy major at Villanova and pursue a path of ‘thinking.’ I feel that if you go to school for math, you learn how to think about math. If you go to school for business, you learn how to think about business. If you go to school for philosophy, you learn how to think about thinking…I wouldn’t have traded it for anything as it set me up perfectly for my trade.”
Daniel Bennett serving customers at MIMI on Sullivan Street in New York City.
Daniel also credits Ross’ emphasis on project-based learning with preparing him for the challenges of opening and running restaurants. In the restaurant business, margins can be tight, and it's essential to learn how to be a jack-of-all-trades to save money. "The restaurant business has such bad margins that if you don’t learn how to be a plumber, an electrician, a competent user of Excel, a PR person, a lawyer to some extent, you will not make any money," Daniel explains. "It’s very few and far between that we pay someone to do something instead of doing it ourselves. It’s always first learning to do things ourselves and trying and failing many times. Only then will we concede to paying someone else to do it for us if we can’t figure it out."
When asked about the attention their restaurants have received, Daniel said, "We're very grateful for the recognition, but at the end of the day, it's all about the experience for our guests. We want to create memorable moments for them through our food and hospitality." Daniel explained that their restaurants' success stems from their commitment to quality and attention to detail. "We strive to source the best ingredients and provide exceptional service to our guests," he said. "We're always looking for ways to improve and innovate, whether it's through new menu items or creative collaborations."
The main dining area at BABS on MacDougal St in New York City.
Next up for the brothers is Bennett's revitalization of the storied Springs General Store in Springs, NY. “We are currently working on our biggest project to date, which is the acquisition and renovation of the Springs General Store, down the street from the house I grew up in Springs. We are striving to make this a place for the Springs community to gather and enjoy fresh produce, groceries, natural wine, and food made with local ingredients. We are also improving upon the landscape and bringing the store back in time aesthetically, closer to looking like the 1840s farmhouse it is. We hope to be open by the summer of 2024, but it's a very long project with an incredible amount of moving parts, with a very steep learning curve for a lot of it.”
When asked what advice he might give to current or prospective Ross School students, Daniel had this to say, “Be present while you are there. I went to school with a lot of people who used to say, ‘I can’t wait to get out of here and go to college’ or ‘I can’t wait to get out of this town and go somewhere else.’ The classic teenager in high school complaining about the current position they were in. I was one of a few people I knew at Ross who was lucky enough to realize that this was going to be, with all probability, as good as it was going to get. My advice is this - you are extremely lucky to be here. So be here now. You will be happy you were present for this experience when you are older. This is literally a once-in-a-lifetime opportunity.”
